Methi Matar Malai (Fenugreek leaves and Peas in a Cream Gravy)

I am restructuring the blog so some old posts are resurfacing as new ones. Please bear with me.

Methi Matar Malai…

I love the combination of methi(fenugreek leaves) and matar(Peas). The bitterness of the methi is beautifully complemented by the sweetness of the matar. I am a sucker for any recipe that includes both the ingredients and I have found that it is loved by everyone else too.

The Malai is of course Cream which makes this dish wonderfully rich. Ground up cashewnuts and a dollop of butter doesnt hurt too.

I make this dish with kasuri methi which gives it a wonderful aroma. The recipe below is with kasuri methi. If you plan on using fresh methi leaves, double the methi and sugar quantity. Also, add a pinch of kasuri methi for that aroma.

So , Here you go.

Kasuri Methi Leaves 1/2 cup
Matar 1/2 cup

Onion 1 medium size
Garlic 2 pods
Ginger 1" piece
Green Chillies 2 or 3

Yogurt 2 tbsp

Cashewnuts, soaked in water and ground to a paste.
Cream 2 tbsp
Butter 1 tbsp
Salt and Pepper , Sugar,Garam Masala to taste

Grind together onion, garlic, ginger and green chillies in a blender. Heat oil in a pan. Add the onion paste and saute for minute. Remove from flame, add yogurt. Put on the flame again and saute till the water from the yogurt dries out.Add Kasuri Methi, Matar, Salt, Pepper, Sugar and a cup of water. Cover and cook till the matar has cooked through. Add Cashewnut Paste, Garam Masala, Butter and bring to a boil. Remove from flame and stir in Cream. Serve with hot piping rotis.

Sungat Phana Upkari(Prawn Pickle)

Sungat Phana Upkari (Prawn Pickle)

I love this dish. Sungat is Konkani for prawns or shrimps or anything else you want to call them. A rose by any other name ……

This is made with small shrimps, the ones that require an eternity to be cleaned. I remember bapama , mom and sometimes dad sitting and patiently doing the necessary.I use the salad shrimp for this dish and I use the deshelled and de-veined variety. So its a breeze.

Onion 2 medium size chopped finely.
Shrimp About 2 cups.

Roasted Whole Red Chillies 15-18 (told ya , it is HOT!!)
Tamarind Paste 1 tsp
Oil, Salt.

Grind the roasted whole chillies and tamarind paste into a fine paste.Cook onion in a little oil. After softened, add red chillies+tamarind paste, shrimp and salt. Cover and cook till the seafood is cooked through. Remove from flame and top with a tsp of raw coconut oil.

Hmmmmmmmmmmmmmmmmmmmmmmmm……

Mom, Prawns and Rice

Mom's Prawn Pulao.

Try it once and it will become a staple in special days cooking!!! Thats all I am going to say about this wonderful dish.

Rice 3 cups (washed and dried)
Prawns 25-30
Water 6 cups

Pudina Leaves a fistful
Coriander Leaves a fistful
Green Chillies 4-6
Jeera 1 tsp
Coriander Seeds 1 tbsp
Grated Coconut 1/4 cup
Cinnamon 1' piece
Cloves 7-8
Badi Elaichi 1
Black Peppercorns 7-8
Bay Leaf 1

Onion 3 medium size finely chopped
Tomatoes 2 medium size finely chopped
Red Chilly pwd 1 tsp (optional)
Turmeric a pinch
Salt to taste

Roast grated coconut, jeera, coriander seeds, half the cloves, cinnamon and black peppercorns. Brown 1 finely chopped onion. Blend together into a fine paste with fresh coriander and mint leaves. Keep aside.

Heat oil. Add bay leaf, badi elaichi,remaining cloves, cinnamon, black peppers. When they start sputtering , add remaining onions and saute for a couple of mins. When translucent, add red chilly pwd, turmeric ,tomatoes, rice and saute till the rice becomes opaque. Add the paste made earlier, prawns and water. Bring to a boil. Add salt and cover. Cook on a medium low flame till all the water evaporates.
Garnish with fresh coriander and mint leaves.